#cookstr #foodstr As you fry the slices, let them sit for a minute on absorbing paper to get rid of some of the oil, but do not slumber. It's time to put them into the stew. And after that, there go the mushrooms. I threw in the mushroom water too because I intend to cook this for a long time.

If you kept the heat low, you should still have enough liquid to cover the meat. If there isn't, add water or broth, but do not overdo it.

Now, the final step: the picada. I've talked about it many times before, so I won't go over it again. In this case: a couple of garlic cloves, almonds, hazelnuts, and some spices like peppercorns, a pinch of cinnamon, and a pinch of nutmeg.

Depending how much you want the sauce to thicken and taste like raw garlic, you can wait until the very last minute when you turn the heat off. I wanted to have lunch and I prefer to cook the mix and tune down the garlicness, so I just threw it in immediately.

And the rest is just a matter of letting the low heat work, until you get something like this. In my case, after adding the meat, it has simmered for about one hour.

Then turn it off, and let it sit for six to eight hours before transferring it to another recipient and putting it in the fridge for tomorrow or the next day.

Will upload pics when we eat it.

Bon profit a tothom nostr:note18p0zd2fk7mkve9vpvqkcwymugad4d5lwccylwlrysrgeq3etc77qqfm3uu